Fatty acids, omega-3 oils, or polyunsaturated acids? Regardless of what you call it, it is very good for you, and there’s lots of it in fish. And by fish, we’re not talking about crumbed fingers of dubious nutritional value, floating in a sea of tomato sauce!
To begin with, let us dive into the facts behind the fad. The truth is fish really is brain food. Increased levels of omega-3 in our diet result in better brain function, as well as decreased degrees of depression. In addition, omega-3 fatty acids are known to be most beneficial to our heart health. It is no coincidence that Japan appears in the top five healthiest countries and the top five largest seafood consumers. Although, being surrounded by the ocean could also have something to do with it.
It does beg the question though, why aren’t we eating more of this ocean-dwelling health food?
Maybe it’s that malodorous piscatorial presence that puts us off. Tuna in a lunch box is never a great idea, and sometimes the smell of fried fillets can‘give the kitchen a fish-and-chip-shop vibe. But don’t think you can wriggle off the hook that easily. For starters, know that fish should not actually smell ‘fishy’. Sounds odd, but a strong whiff is a sign that your catch might not be so fresh anymore, so avoid buying it if you can smell it from the other side of the deli. If you really cannot stomach the odour at all, cook it outside on the barbecue or try sprinkling lemon juice over it, and the acidity will minimise the malodorous effects.
If you’re not a fan of the taste, start off with fillets of something mild like tilapia, haddock, or sole. With a mellower flavour than some of their compatriots, these choices go nicely with fresh herbs or a light sauce. They are also great in fish tacos, where the white flesh works well with a spicy kick.
When it comes to the cook, there are two things to remember; don’t wait to cook it, and do not overcook it. Firstly, unlike some proteins, most seafood does not improve with age and must be eaten at its freshest. Point number two is more complex because it depends on the method. Lean fish is ideal for steaming or poaching, whereas fattier varieties are best fried or baked, but either way, be very careful not to let it become dry and chewy – that’s a sure sign it is overdone!
Fresh fish, cooked to perfection and served hot and salted, will have you scaling up your seafood intake in no time! Your brain will thank you for all that polyunsaturated goodness. Believe us!
